Pumpkin Pie Filling Recipe

Imagine stepping into a kitchen filled with the warm, comforting aroma of cinnamon and cloves.

There’s something magical about a homemade pumpkin pie, its smooth, creamy filling nestled in a golden crust.

This simple, delightful dessert is a quintessential favorite that evokes feelings of coziness and indulgence.

As the ingredients blend and bake, they transform into a sweet, spiced symphony that warms the heart.

Let’s bring this classic dessert to life!

Kitchen Tools Required

• 1 pie dish
• 1 mixing bowl
• 1 whisk
• 1 measuring cup set
• 1 measuring spoon set
• 1 oven

Ingredients

• 2 cups pumpkin puree
• 1 cup evaporated milk
• 3/4 cup brown sugar
• 2 large eggs
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground ginger
• 1/4 teaspoon ground cloves
• 1/2 teaspoon salt
• 1 unbaked pie crust

Cook & Prep Time

To efficiently manage your time while preparing and cooking the pumpkin pie filling, follow this timeline:

1. Reading and Preparation: 5 minutes
   • Read through the entire recipe and instructions to familiarize yourself with the process.
   • Gather all ingredients and equipment needed.
2. Prep Time: 15 minutes
   • Preheat the oven to 425°F (220°C).
   • Measure out all ingredients as listed.
   • In a mixing bowl, whisk together the pumpkin puree and evaporated milk.
   • Add the brown sugar and mix until well combined.
   • Crack the eggs into the mixture and whisk until the mixture is smooth.
   • Stir in the ground cinnamon, ginger, cloves, and salt until evenly distributed.
   • Pour the pumpkin mixture into the unbaked pie crust.
3. Cook Time: 45 minutes
   • Bake the pie in the preheated oven for 15 minutes.
   • Reduce the oven temperature to 350°F (175°C) and continue baking for another 30 minutes.
4. Resting Time: 2 hours
   • Remove the pie from the oven and let it cool on a wire rack for at least 2 hours before serving.

Adjust the timing as needed based on your pace and preferences.

Recipe Instructions

Preheat your oven to 425°F (220°C).

In a mixing bowl, whisk together the pumpkin puree and evaporated milk.

Add the brown sugar and mix until well combined.

Crack the eggs into the mixture and whisk until the mixture is smooth.

Stir in the ground cinnamon, ginger, cloves, and salt until evenly distributed.

Pour the pumpkin mixture into the unbaked pie crust.

Place the pie dish into the preheated oven and bake for 15 minutes.

Reduce the oven temperature to 350°F (175°C) and continue baking for 30 minutes.

Remove the pie from the oven and let it cool on a wire rack for at least 2 hours before serving.

Serving Tips

• Whipped Cream: A dollop of freshly whipped cream adds a light and creamy contrast to the rich pumpkin pie.
• Vanilla Ice Cream: Serve with a scoop of vanilla ice cream for a classic and indulgent combination.
• Caramel Drizzle: A drizzle of caramel sauce over the pie enhances the sweetness and adds a touch of elegance.
• Chopped Nuts: Sprinkle some chopped pecans or walnuts for added crunch and nutty flavor.
• Cinnamon Sugar Dusting: Lightly dust the pie with cinnamon sugar for an extra hint of warmth and sweetness.

Storage

Store leftover pumpkin pie in the refrigerator.

Cover it with plastic wrap or aluminum foil.

It can be stored this way for up to 3-4 days.

For longer storage, freeze pie slices.

Wrap them in plastic and foil.

They can be frozen for up to 2 months.

Freezing

To freeze pumpkin pie, allow it to cool completely.

Then, wrap tightly in plastic wrap and aluminum foil.

Store in an airtight container for up to two months.

Thaw overnight in the refrigerator.

Reheating

To reheat pumpkin pie, preheat your oven to 350°F (175°C).

Cover the pie with foil.

Warm for 15-20 minutes.

This guarantees even heating without drying out.

Final Thoughts

Pumpkin pie is a classic dessert that brings warmth and comfort to any occasion.

By following this simple recipe, you can create a delicious homemade pie that’s certain to impress your family and friends.

Remember to adjust the spices to your preference for a personal touch.

Allowing the pie to cool properly guarantees a perfect texture and flavor.

Enjoy your homemade pumpkin pie with a dollop of whipped cream or a scoop of vanilla ice cream for an extra treat.

Frequently Asked Questions

Can I Substitute Fresh Pumpkin for Canned Pumpkin Puree?

Yes, you can substitute fresh pumpkin for canned puree. Roast the pumpkin at 375°F until tender, scoop and puree. Use equal amounts, ensuring the fresh puree is well-drained to match the canned texture for consistent results.

How Can I Make a Dairy-Free Pumpkin Pie Filling?

Use 2 cups of coconut milk instead of evaporated milk. Make sure it’s well whisked with the pumpkin puree. The rest of the ingredients remain unchanged. Bake as directed, and you’ll have a creamy, dairy-free pumpkin pie filling.

What Can I Use as a Sugar Substitute in the Filling?

You can replace 3/4 cup brown sugar in your filling with 1/2 cup maple syrup or honey. Adjust liquid ingredients slightly, reducing evaporated milk by a tablespoon, to maintain consistency. Taste and adjust sweetness to preference.

Can I Make the Filling Ahead of Time and Refrigerate It?

Yes, you can make the filling ahead. Mix all ingredients, cover, and refrigerate for up to 24 hours. Guarantee the mixture returns to room temperature before pouring into the crust and baking for even cooking.

How Do I Prevent My Pie Crust From Getting Soggy?

To prevent a soggy pie crust, blind bake it. Preheat your oven to 375°F (190°C), line the crust with parchment, fill with pie weights, and bake for 15 minutes. Remove weights, bake for 5 more minutes.

Pumpkin Pie Filling

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 45 minutes mins

Resting Time 2 hours hrs

Total Time 3 hours hrs

Course Dessert

Cuisine American

Servings 8 servings

Equipment

• 1 Pie dish
• 1 Mixing bowl
• 1 Whisk
• 1 measuring cup set
• 1 measuring spoon set
• 1 Oven

Ingredients

  

1x2x3x

• 2 cups pumpkin puree
• 1 cup evaporated milk
• 3/4 cup brown sugar
• 2 large eggs
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground ginger
• 1/4 teaspoon ground cloves
• 1/2 teaspoon salt
• 1 unbaked pie crust

Instructions

 

• Preheat your oven to 425°F (220°C).
• In a mixing bowl, whisk together the pumpkin puree and evaporated milk.
• Add the brown sugar and mix until well combined.
• Crack the eggs into the mixture and whisk until the mixture is smooth.
• Stir in the ground cinnamon, ginger, cloves, and salt until evenly distributed.
• Pour the pumpkin mixture into the unbaked pie crust.
• Place the pie dish into the preheated oven and bake for 15 minutes.
• Reduce the oven temperature to 350°F (175°C) and continue baking for 30 minutes.
• Remove the pie from the oven and let it cool on a wire rack for at least 2 hours before serving.

Notes

For the best results, make sure all ingredients are at room temperature before mixing to ensure a smooth filling. If you prefer a spicier pie, increase the amount of ground ginger and cloves according to your taste. Always check the pie for doneness by inserting a knife into the center; it should come out clean. If you’re using a store-bought crust, follow the package instructions for pre-baking if required.

Tried this recipe?Let us know how it was!

Cynthia Weatherford

Cynthia Weatherford is a seasoned chef and culinary enthusiast who serves as the Recipe creator of Somonday. With decades of experience in the kitchen and a passion for exploring diverse cuisines, Cynthia brings a blend of creativity and technique to every dish. Known for transforming simple ingredients into show-stopping meals, Cynthia believes that cooking is an art form anyone can master. Dedicated to inspiring home cooks, Cynthia shares approachable recipes, pro tips, and culinary wisdom to make every meal memorable.